Father's Day Grillin' Go-To Recipes

This week we are expanding on Father’s Day recipes and grilling. Specifically, flat-top grills, such as a Blackstone®.

This is an increasingly popular style of grill and has a large following. Some of the benefits of this type of grill: cooks for a large crowd, no flare-ups, efficient cleaning, non-stick surface, and has great versatility (food does not fall between the grates).

Happy Father’s Day!

Cinnamon Roll Pancakes with Cream Cheese Icing

Prep Time:  20 min.

 Cook Time: 10 min.

 Total Time: 30 min.

Buttermilk Pancake Batter:

2 C. all-purpose flour

1/3 C. sugar

4 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1-3/4 C. buttermilk

1/4 C. butter melted

1 large egg

1 T. vanilla extract

Brown Sugar Cinnamon Swirl:

1/3 C. butter melted

1 C. brown sugar

1 T. ground cinnamon

Cream Cheese Drizzle:

3 T. butter melted

2 oz. cream cheese

1 tsp. vanilla extract

3/4 C. powdered sugar

1-2 T. milk to thin glaze, if needed

Pancake batter: In a lg. bowl, mix together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, vanilla extract, egg, and 1/4 C. melted butter. Add the wet ingredients to the lg. bowl with the dry ingredients. Mix until just combined – there may still be some lumps. Set the pancake batter to the side to rest at room temp for 15 min.

Cinnamon swirl filling: While the batter is resting, add 1/3 C. melted butter, brown sugar, and cinnamon to a small bowl. Mix together well. Then, transfer to a zip top bag and allow to cool about 10-15 min. for the mixture to harden up a bit. Once slightly cool, squeeze the filling down towards one corner, and snip off a very small corner of the bag to create a piping bag. Set aside.

Cream cheese glaze: Use a hand mixer to mix together 3 T. melted butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy with no lumps. Add the glaze to a zip top bag and set aside.

Heat griddle to a low heat. Aim for a temperature of about 325℉.

Spoon about 1/4 C. of the pancake batter onto the warm griddle for each pancake.  Then use the cinnamon filling bag like a piping bag, and squeeze a round swirl of filling over the top of each pancake, making them look like cinnamon rolls.

Cook on the first side until you see small bubbles on the edges of the pancakes. The bottom of the pancakes should be set and golden in color. Then carefully flip the cinnamon roll pancakes to the second side and continue to cook until the batter is cooked through. Note: After flipping, then the sugary mixture will be in contact with the hot surface and ooze out of the sides of the pancakes. That’s fine! And actually the sugars take on a really great texture and flavor – just be sure that your griddle is on a low heat.

As pancakes finish cooking, transfer to a large plate to cool before stacking. Be sure to not stack the pancakes while the sugars are hot, or they will stick together.

Snip a small corner of the bag with the cream cheese glaze to create a piping bag, and drizzle each pancake with the glaze. Serve warm.

Chicken Bacon Ranch Sandwich

 Prep Time: 15 min.

 Cook Time: 20 min.

 Total Time: 3 hr. 35 min.

Chicken Marinade:

1-1/2 lbs. boneless skinless chicken thighs

2 T. ranch seasoning mix

2 T. pickled jalapeno juice

2 T. avocado oil or other high-heat neutral oil

Assembly:

8-12 slices bacon

4 hoagie rolls

8 slices provolone

2 T. butter melted

1 tsp. garlic powder

1/2 tsp. seasoned salt

Ranch Dressing:

1/2 C. buttermilk

3/4 C. full-fat sour cream

1/2 C. mayonnaise

1 tsp. garlic powder

1 tsp. dried dill weed

1 tsp. onion powder

1 tsp. lemon juice

1/2 tsp. dried parsley

1/4-1/2 tsp. salt

Black pepper

Ranch dressing: In a medium bowl, combine all ranch dressing ingredients. Mix until well combined. Cover and refrigerate for at least 1 hr., or up to 3 days. The flavors improve as they meld.

Marinate the chicken: Trim excess fat from chicken thighs. If any pieces are significantly thicker than others, butterfly them with a sharp knife for even cooking. In a bowl or zip-top bag, combine chicken thighs, seasoning, pickled jalapeno juice, and oil. Mix well to coat all pieces. Refrigerate for 2-4 hr.

Cook the bacon: Preheat your griddle to medium-low heat. Lay out bacon strips in a single layer and cook until crispy, allowing the fat to render. Remove bacon and set aside, keeping the griddle at temperature.

Cook the chicken: Place marinated chicken thighs whole in the bacon grease zone on the griddle. Cook for 5-7 min. per side, or until internal temperature reaches 165°F. Keep the chicken whole during cooking to develop a flavorful sear. Remove from griddle and let rest for 3-5 min.

Toast the hoagie rolls: Melt butter on the griddle. Split hoagie rolls and dip the cut sides in the melted butter. Sprinkle with garlic powder and seasoned salt. Toast cut-side down on the griddle until golden brown, about 2-3 min. Remove and set aside.

Assemble: Chop the rested chicken into bite-sized chunks. Lower the griddle temperature slightly by adding a small amount of water to cool it down. Place chopped chicken on the griddle in portions matching the width of your hoagie rolls. Top each portion with 2 slices of cheese. Add a splash of water near the chicken and cover briefly to help melt the cheese without overcooking the chicken.

Build the sandwiches: Layer 2-3 slices of bacon on the bottom of each toasted hoagie roll. Top with the cheesy chicken mixture. Drizzle generously with homemade ranch dressing. Add the top bun and serve immediately.

Pizza Smash Burgers

 Prep Time: 10 min.

 Cook Time: 20 min.

 Total Time: 30 min.

1 lb ground beef

1 lb ground Italian sausage (sweet or mild)

salt and black pepper

1-2 C. jarred marinara sauce

3-4 oz sliced pepperonis

8 slices provolone cheese

1 T. olive oil

4 ciabatta rolls split

1/4 C. pickled banana peppers

Pour the marinara sauce into a small saucepan over medium heat. Simmer, stirring occasionally, for 8–10 min.until it thickens to a spreadable, paste-like consistency. It should hold its shape when spread. Remove from heat and set aside.

While the marinara is reducing, combine the ground beef and ground Italian sausage in a bowl. Mix gently until just incorporated — don’t overwork. Divide into 8 equal portions (about 3.5-4 oz ea.) and roll loosely into balls.

Heat your griddle to medium-high. Lay pepperoni slices flat and cook for 1–2 min. until they curl into cups and develop crispy, slightly charred edges. Remove and set aside.

Brush the cut sides of the rolls with a small amount of olive oil. Place ciabatta rolls cut-side down and toast for 2–3 min. until golden with some char on the edges. Remove and set aside.

Place a meat ball on the hot griddle and immediately press down firmly with a burger press or heavy spatula, smashing to about 1/4-inch thickness. Season the top with salt and pepper. Cook for 2–3 min. until a deep brown crust forms on the bottom. Repeat for the other burger balls. 

Flip the burger patties and immediately place a slice of provolone on top of each patty. Cover with a dome or foil and cook for another 1–2 min. Use an instant-read thermometer — the internal temperature must reach 160°F.

Spread a generous spoonful of marinara chutney on both the top and bottom ciabatta buns. Place one patty on top of another to form double stacks. You should have 4 burgers total, each consisting of 2 thin smash burger patties. Place a pizza burger on the bottom bun, top with crisped pepperoni cups and a pile of banana peppers. Cap with the top bun and serve immediately.

Cheesy Potato Cakes (w/Leftover Mashed Potatoes)

Prep Time: 15 min.

 Cook Time: 15 min.

 Total Time: 30 min.

3 C. leftover mashed potatoes

2 large eggs

1 tsp. garlic powder

1/4 C. all-purpose flour plus more if needed

2 green onions thinly sliced

8 oz sharp cheddar cheese freshly grated

salt and pepper to taste

bacon grease or cooking oil for shallow frying

1/2 C. panko breadcrumbs optional

In a large mixing bowl, combine the leftover mashed potatoes, eggs, garlic powder, flour, chopped green onions, and grated cheese. Mix until well combined. The mixture should hold together but not be too dry. If the mixture is too wet, add more flour 1 T. at a time.

Form the mixture into patties by hand or spoon the potato mixture directly on the griddle or in the skillet.

Heat the griddle on low heat (about 350°F for griddle cooking).  Add enough bacon grease or cooking oil to the griddle or skillet to shallow fry.

Note: If using the panko, then sprinkle a thin even layer of panko breadcrumbs where you’ll place each potato cake. Spoon the potato mixture directly on top of the panko, and press down into a round “pancake” shape. Sprinkle another thin layer of panko on top of each potato cake.

If not using panko, spoon the potato mixture directly in the oil, about 1/2 cup to 2/3 C. at a time, and use your spatula to gently press down into a “pancake” shape.

Cook for 5-6 min. until the bottoms of the potato cakes are golden and crispy. Flip carefully and cook for another 4-5 min. until the second side is crispy and the cakes are heated through.

Remove potato cakes from the griddle and serve immediately with your favorite toppings.

Garlic Butter Asparagus 

 Prep Time:  5 min.

 Cook Time: 8 min.

 Total Time: 13 min.

1 lb fresh asparagus

1 T. butter

1 clove fresh garlic minced

1 tsp. all-purpose seasoning or salt and pepper

1/2 lemon zest and juice

2-3 T. parmesan cheese freshly grated, optional

Preheat your griddle with one zone on low heat. *This will be your asparagus cooking zone. The remainder of your griddle can be used to cook your main course.

Prepare the asparagus by trimming off the woody ends (about 1-2 inches from the bottom).

Add butter and the minced garlic to the low-heat zone on the griddle. Allow the butter to melt and the garlic to become fragrant.

Arrange the asparagus in the garlic butter. Position the tips toward the cooler edge of the griddle and the thicker ends toward the center, as griddle edges run cooler than the middle.

Cook the asparagus for 5-7 min., turning occasionally to ensure even cooking and coating. Keep the heat on low to prevent burning the butter.

Season to taste with your all-purpose seasoning or salt and pepper, then continue to cook another 1-2 min.

Transfer the asparagus to a serving plate and squeeze on fresh lemon juice. Top with freshly grated parmesan if desired, and serve immediately.

S’mores Crunchwrap

Prep Time: 15 min.

Total Time: 25 min.

Servings: 4

4 large flour tortillas

4 C. mini marshmallows

4 (2-oz.) chocolate bars

8 graham crackers

Butter, for frying

1-1/2 C. cinnamon-sugar

To make each crunchwrap, lay one flour tortilla on a clean surface. Scatter marshmallows into the center, leaving about a 2” wide border around the center. Top marshmallows with graham crackers. Top graham crackers with chocolate.

Tightly fold the edges of tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwrap so the pleats are on the bottom and they stay together. Repeat with remaining ingredients to create 3 more crunchwraps. 

In a large nonstick skillet over medium-high heat, melt about a tablespoon of butter. Add crunchwrap, pleated side-down, and cook until golden, about 2 minutes. Flip crunchwrap and cook until golden on other side, about 3 minutes more.

Remove from heat and immediately toss in cinnamon-sugar. 

Repeat with remaining crunchwraps, wiping skillet clean and adding more butter as necessary. 

Quote of the Week:

“What a father says to his children is not heard by the world, but it will be heard by posterity.” 

~ Jean Paul Richter (1763-1825)